• Korean Journal of Acupuncture
• /
• 제24권1호
• /
• pp.113-129
• /
• 2007

Objectives : This research was performed to investigate the effect of acupuncture using invasive low level laser therapy (LLLT) at Yolgyol (LU7) + Yogu (LR5) on weight gain, food intake, food efficiency, lipid metabolism, atherogenic index, HTR (HDL-cholesterol to total cholesterol ratio) and morphological change of hepatic tissue in hyperlipdemia rats. Methods : Experimental groups were divided into high fat diet group (Control group), high fat diet and acupuncture therapy group at LU7 + LR5 (AT group), high fat diet and acupuncture group using 10 mW LLLT at LU7 +LR5 (LA10 group), high fat diet and acupuncture group using 20 mW LLLT at LU7+LR5(LA20 group), high fat diet and acupuncture group using 60 mW LLLT at LU7 + LR5 (LA60 group), once per 3 days during 9 weeks. Results : Body weight was decreased significantly in AT and LA20 groups compared with Control group. Food intake was increased significantly in LA60 group compared with Control group. Food efficiency was decreased significantly in LA10, LA20 and LA60 groups compared with control group. In the lipid metabolism, total cholesterol was decreased significantly in AT, LA10, LA20 and LA60 groups, triglyceride was decreased significantly in LA10, LA20 and LA60 groups, TG/HDL-cholesterol ratio was decreased significantly in LA 60 group compared with control group. In the morphological change, hepatic tissue were not showed balloning degeneration and irregular arrangement of hepatic cell in LA10 and LA20 groups with control group. Conclusions : Acupuncture using LLLT at LU7+LR5 can manage hyperlipemia by controlling body weight, food intake, food efficiency ratio and lipid metabolism.

• Nutritional Sciences
• /
• 제9권4호
• /
• pp.248-258
• /
• 2006

The objective of this study was to investigate the effects of supplementation of an antiobese functional formula (FC-GT) on body weight and lipid metabolism in rats fed a high-fat diet. Three groups of male Sprague-Dawley rats were fed different diets for 6 weeks: normal control (NC), high-fat (HF), and high-fat supplemented with powdered antiobese functional formula (FC-GT) (5% wt/wt) groups. Although body weight was not significantly different among the groups, relative weights of epididymal and perirenal white adipose tissues were significantly lower in the FC-GT group than in the HF group. FC-GT supplementation significantly lowered the plasma total cholesterol and triglyceride concentrations, whereas it elevated the ratio of HDL-C/total-C and improved the atherogenic index. Hepatic cholesterol and triglyceride concentrations were significantly lowered in the FC-GT group compared to the HF group. The accumulation of hepatic lipid droplets and the epididymal white adipocyte size of the FC-GT group were diminished compared to the HF group. Hepatic HMG-CoA reductase activity was significantly lower in the FC-GT group than in the HF group. Plasma GPT activity was significantly lowered in the FC-GT group compared to the HF group. Additionally, fecal weight was significantly increased in the FC-GT group than in the HF group. In addition, contents of fecal triglyceride and cholesterol were significantly higher in the FC-GT group compared to the other groups. The antioxidant activities of hepatic SOD, CAT, and GR were significantly increased in the FC-GT group compared to the HF group. Hepatic mARS and plasma mARS levels were significantly lowered in the FC-GT group compared to the NC group. Accordingly, we conclude that supplementation of FC-GT improves plasma and hepatic lipid levels in high-fat fed rats.

• 한국식생활문화학회지
• /
• 제32권1호
• /
• pp.27-38
• /
• 2017

This study aimed to analyze the beverage usage behavior according to the food-related lifestyle in Seoul, Gyeonggi province area. Group 1, named 'health & safety seeking' group, consists of high percentage of women in their 40s, as well as a high percentage of high income and highly educated. Group 2, was group of 'high interest in dietary life', consists of a high percentage of women in their 30s, highly educated, earned 3~5 million won. Group 3, named 'convenience seeking' group, had a high percentage of men and of those in their 20s who earned less than 2 million won. In verifying the difference between food-related lifestyle groups in terms of their behaviors and attitudes towards the usage of beverage specialty shop, group 1 showed significantly high score in the number of visit beverage specialty shops, the intention to spend higher average expenditure per visit per person, importance of selection attributes of beverage specialty shop.

• 사상체질의학회지
• /
• 제13권3호
• /
• pp.59-74
• /
• 2001

In oriental medicine, food are regarded as important one like medicine. Especially Sasang medicine put emphasis on diet, it regarded food as a important one by taking food according to their own constitution in the point of improving health condition and preventing diseases. In this report, the author try to find out the relationship between food preference and each suitable food according to Sasang constitution by using survey data. The results are like this. 1. In constitutional distribution patterns among 203 person(male : 118 person, female : 85 person) reveal Soyang Group 58person(28.6%), Taeum Group 61(30%) and Soeum Group 84(41.4%). And their were no significant difference in their height in all group according to gender. Compared with the other groups, When compared with the other groups on body weight and BMI, Taeum Group indicate significantly high body weight and BMI(Body Mass Index) in both gender. 2. Taeum Group show significantly high smoking rate. But alcohol drinking rates reveal no significant difference in all groups. 3. In the Survey about food preference according to the constitution, rice, Soju, watermelon show significantly high preference in case of suitable food to each group. But perilla seeds, coffee, ginger tea show insignificant results. 4. In the survey about food preference according to the constitution and sex, welsh onion, crab preserved with soysauce, beer show significantly high preference in case of suitable food to each group. But glutinous rice, cooked barley, water dropwort muchim, lettuce, dog meat, egg, yellow croaker, coffee, ginger tea, and Soju show insignificant results. 5. In the survey about food preference according to the constitution and age, rice, watermelon, onion, garlic, salt and Soju show significantly high preference in case of suitable food to each group. But sugar and perilla seeds show insignificant results. 6. In the survey about food preference according to constitution, sex and age, glutinous rice, soybean milk, banana, crab preserved with soysauce, sea cucumber, sea mustard, Soju, beer, onion, garlic, salt show high preference in case of suitable food to each group. But cooked barley, sugar, water dropwort muchim, dog meat, puffer soup and perilla seeds show insignificant results.

• Preventive Nutrition and Food Science
• /
• 제19권1호
• /
• pp.1-4
• /
• 2014

Excessive ethanol intake is known to induce a number of physiological symptoms, including headache, dizziness and vertigo. In this study, we investigated the attenuation effect of sprouted peanut extract (SPE) on ethanol-induced hangover in male Sprague-Dawley rats. The animals were divided into five groups: the control group, which was administered ethanol only; the ethanol plus SPE experimental groups, which were administered ethanol and 100, 200, or 400 mg SPE/kg b.w.; and the positive control group, which was administered ethanol plus DAWN808$^{(R)}$, a commercial product. SPE-suspended water was delivered to rats via gavage 15 h and 30 min before the administration of ethanol. Blood was collected from the tail 0, 1, 3, and 5 h after ethanol administration. The results showed that serum ethanol concentrations were significantly lower in SPE treated groups than in the control group. Furthermore, hepatic alcohol and acetaldehyde dehydrogenase activities were enhanced by SPE in a dose dependent manner. These results suggest that SPE could be useful in attenuating hangover after alcohol consumption.

• 대한지역사회영양학회지
• /
• 제12권5호
• /
• pp.534-544
• /
• 2007

This study was carried out to investigate the fast food consumption patterns classified by age in Busan. The survey was conducted from October 15 to November 15, 2006 by questionnaires and data analyzed by SPSS program. The results are summarized as follows: Forty one point five percent of the elementary group, 40.5% of the high school group, 24.1% of the 30's, 35.0% of the 40's and 18.1% of the 50's took fast foods over once a week. Seventy two point five percent of the elementary group, 61.5% of the high school group, 16.8% of the 30's group, 10.0% of the 40's, and 14.6% of the 50's preferred fast foods. There was a significant difference in the basis for selecting menus among the groups. The most important basis for selecting menus was 'price' in the elementary group and the high school group, but was 'preference' in the adult groups. As their age increased, they spend more money for fast food. Forty six percent of the elementary group and 49.5% of the high school group, 32.1% of the 30's, 36.5% of the 40's, 34.7% of the 50's thought that fast food can substitute for a meal. The age affected significantly the substitutability for the meal of the fast food (p < 0.001). In the high school group, the ratio of skipping breakfast is higher than in the other age groups. Dietary attitude has direct effects on the preference of the fast foods. Nutrition knowledge, degree of unbalanced diet and obesity rate have direct and indirect effects which were mediated by dietary attitude. Nutrition knowledge showed the greatest total causal effect in relation to the preference of the fast foods. Therefore, nutrition education for the subjects is needed to encourage them to choose more nutritious food and have healthier dietary pattern.

• 한국축산식품학회지
• /
• 제39권4호
• /
• pp.521-540
• /
• 2019

This review summarizes the current trends related to insect as food resources among consumers, industry, and academia. In Western societies, edible insects have a greater potential as animal feed than as human food because of cultural biases associated with harmful insects, although the abundant characteristics of edible insects should benefit human health. Nevertheless, many countries in Asia, Oceania, Africa, and Latin America utilize insects as a major protein source. Using insects can potentially solve problems related to the conventional food-supply chain, including global water, land, and energy deficits. Academic, industry, and government-led efforts have attempted to reduce negative perceptions of insects through developing palatable processing methods, as well as providing descriptions of health benefits and explaining the necessity of reducing reliance on other food sources. Our overview reveals that entomophagy is experiencing a steady increase worldwide, despite its unfamiliarity to the consumers influenced by Western eating habits.

• 한국식품위생안전성학회지
• /
• 제34권1호
• /
• pp.87-93
• /
• 2019

국제식퓸규격위원회(Codex Alimentarius Commission, CAC)는 2007년에 식품분류 개정작업에 착수하여 현재 대부분의 식품군에 대한 개정을 완료한 상태이다. 채소류의 경우 개정작업이 2014년에 시작됐으며 2017년에 $40^{th}$ CAC에 의해 개정안이 채택되었다. 여기에서는 식품 안전 규제를 비롯해 다양한 식품분야에서 활용될 수 있도록 채소류에 대한 CAC(코덱스) 식품분류 개정 내용을 소개하였다. 그 내용을 간략히 보면 코덱스는 채소류를 다음과 같이 10개의 그룹으로 분류하였다: bulb vegetables (Group 009), Brassica vegetables (except Brassica leafy vegetables) (Group 010), fruiting vegetables, Cucurbits (Group 011), fruiting vegetables, other than Cucurbits (Group 012), leafy vegetables (including Brassica leafy vegetables) (Group 013), legume vegetables (Group 014), pulses (Group 015), root and tuber vegetables (Group 016), stalk and stem vegetables (Group 017), edible fungi (Group 018). 또한 이들 그룹 안에는 subgroup을 두어 채소류는 총 33개의 subgroup으로 분류되고 현재 총 430개의 채소종류에 commodity code가 부여되어 있다. 국내 식품의약품안전처는 채소류와 마찬가지로 서류, 두류, 버섯류를 대분류로 하여 이들을 채소류에 포함시키지 않고 있다. 또한 채소류를 6개의 소분류인 결구 엽채류, 엽채류, 엽경채류, 근채류, 박과 과채류, 박과 이외 과채류로 세분화하고 있다. 이와 같이 코덱스와 국내의 식품분류에 차이가 있으므로 코덱스 식품분류를 활용하는 데 주의가 요구된다.

• 대한지역사회영양학회지
• /
• 제21권2호
• /
• pp.140-151
• /
• 2016

Objectives: This study was performed to examine the consumption patterns of convenience food at convenience stores, dietary habits, and perception as well as knowledge of food additives among university students. Methods: Subjects were 352 university students in Cheongju, Korea, and data was collected by a self-administered questionnaire. They were divided into three groups according to the frequency of consumption of convenience food at convenience stores: 79 rare (${\leq}1$ time/month), 89 moderate (2-4 times/month) and 184 frequent (${\geq}2$ times/week). Results: More subjects from the frequent consumption group lived apart from parents (p<0.001) and possessed more pocket money (p<0.01). Frequent consumption group consumed noodles, Kimbab, and sandwich & burger significantly more often (p<0.001, respectively) than others. In addition, frequent consumption of convenience foods at convenience stores was associated with frequent breakfast skipping (p<0.05), irregular meal time (p<0.01), snacking (p<0.05), and eating late night meal (p<0.001). More from the rare consumption group had heard about food additives previously compared to the frequent consumption group (79.7% vs. 63.6%, p<0.01). Frequent consumption group showed significantly higher score than did the rare consumption group for the following questions: monosodium glutamate is harmful to your health (p<0.05), food additives are necessary for food manufacturing (p<0.005), food additives need to be labeled on products (p<0.05), there is no food additive at all if labeled as no preservatives, no coloring, and no added sugar (p<0.05). There was a significant difference in degrees of choosing products with less food additives depending on the consumption pattern. Conclusions: Our results provided a better understanding of the factors associated with frequent consumption of convenience foods at convenience stores among university students and will be useful to develop a nutrition education program for those who are more prone to consume convenience foods.

• Food Science and Biotechnology
• /
• 제18권2호
• /
• pp.565-569
• /
• 2009

This study was conducted to evaluate the effects of different preparation methods on the recovery and quantification of ginsenosides in raw Korean ginseng (Panax ginseng C.A. Meyer). Eight major ginsenosides ($Rb_1$, $Rb_2$, $Rb_3$, Rc, Rd, Re, Rf, and $Rg_1$) were analyzed by high performance liquid chromatography (HPLC), after which the recovery and repeatability of the extraction of those ginsenosides using 3 different preparation methods were compared [A. direct extraction (DE) method, hot MeOH extraction/evaporation/direct dissolution; B. solid phase extraction (SPE) method, hot MeOH extraction/evaporation/dissolution/$C_{18}$ cartridge adsorption/MeOH elution; C. liquid-liquid extraction (LLE) method, hot MeOH extraction/evaporation/dissolution/n-BuOH fractionation]. Use of the DE method resulted in a significantly higher recovery of total ginsenosides than other methods and a relatively clear peak resolution. Use of the SPE and LLE methods resulted in clearer peak resolution, but lower ginsenoside recovery than the DE method. The LLE method showed the lowest ginsenoside recovery and repeatability among the 3 methods. Given that the DE method employed only extraction, evaporation, and a dissolution step (avoiding complicate and time consuming purification), this technique may be an effective method for the preparation and quantification of ginsenosides from raw Korean ginseng.